Allergy Free Meatloaf – Gluten Free, Egg Free w/ Paleo Option

This allergy free meatloaf sneaks in some veggies into the mix for a complete meal!! I have also modified this recipe to be Paleo, keto, and whole 30 friendly….the options are endless!!

Meatloaf is a favorite comfort food for my husband. When I first learned this when we were young and dating….I didn’t get it. I certainly didn’t have any fond memories of the loaves of meat to hit our dinner table growing up! They were just too…well….meaty.Of course, it IS a meatloaf!!

Today my pallet is greatly changed (thank goodness for that!)

But it took many years to finally get the hang of making a meatloaf that I can enjoy right along with my dear hubby. Of course my version contains whole grains (or not!), fiber, and lots of veggies. I frequently add a bit of whatever needs to be used up if I think it will taste good. So consider this recipe a springboard.

Adaptations and tips to make this the right meatloaf for you:

I really like adding the brown rice or quinoa as it makes a pound of meat go really far, and I usually have a sufficient amount left over to freeze into little mini loaves for another dinner. I frequently make a double batch to be sure of this.

My preference is making little mini loaves as opposed to one giant loaf. I prefer more crunchy edges and less cook time, but you could of course modify the cooking time for a large loaf (about 45-60 minutes).

If the mashed potatoes sound good to you, make your favorite basic mashed potatoes or cauliflower mash (mine had 1/4 sweet potato, 3/4 yellow potato), and add in some chipotle puree and Daiya cheese or cheddar for some added zang!

For Paleo/Whole 30/Keto Version:

Just omit the brown rice/quinoa, and instead of breadcrumbs, you can use almond flour and reduce the milk to 2 tablespoons. Use your own favorite sugar free ketchup, this is one you could try!

And for those of you with picky eaters, mine always enjoy this dinner!

Want some more family dinners using hamburger to try? Here a couple of favorites:

Bake in a 400 degree oven for 30-45 minutes, until the desired crunchy edges (or lack thereof) suit your fancy and the meat is cooked through.

Nutrition Facts

Gluten Free Sneaky Veggies Meatloaf

Amount Per Serving

Calories 425Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 7g44%

Cholesterol 97mg32%

Sodium 882mg38%

Potassium 480mg14%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 8g9%

Protein 20g40%

Vitamin A 525IU11%

Vitamin C 12.9mg16%

Calcium 56mg6%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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Comments

I LOVED this recipe. I made it to share with my friend, who came over for a study break between nursing school finals, and he loved it so much, he licked his plate and asked for leftovers to take home! I used quinoa and almond flour and it worked great. I definitely prefer the patties to the loaf – thanks for the tip, Tessa! Will be making again for my family!

Hi!
I would be making the paleo option. So i know i can substitute almond flour for the bread crumbs but can i omit the brown rice? And if i do does that change the cooking time?
Thanks so much for your help?

Hi Jean! Good question. I freeze it uncooked, in mini loaves. When I a ready to cook, I take them out an hour before I am ready to cook and place directly on the baking sheet. I have Also cooked from frozen, but had to cook them longer!

This sounds like such a great way to enjoy meatloaf, but still cut back on the amount of meat! I also like the great selection of 'hidden' vegetables. Thank you so much for sharing this post with the Gallery of Favorites!